POPPY SEED CHICKEN CASSEROLE

This was made for Dawn 2 weeks ago by her friend Karen. It was delicious that we both decided we needed the recipe chicken breasts cooked and cubed or shredded (KAREN USED A ROTISSERIE CHICKEN AND DID SHRED IT to be 3 cups) 1 Can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 2 cups cooked instant rice 1 sleeve Ritz Crackers 1 stick melted butter 3 T poppy seeds 1 can of corn, drained Place prepared chicken in the bottom of a casserole dish. Mix soups, sour cream and rice and spread over the chicken. Crumble crackers and mix with melted butter...add poppy seeds Spread over the soup mixture Bake at 350 degrees for 30-40 miniutes

Pub-style Shepherd's Pie

SERVES 2

12 oz yukon gold potatoes 3 oz carrot 2.5 oz cellery 1 yellow onion 1/4 oz thyme 2 T sour cream 1 t garlic powder 1.5 oz tomato Paste 10 oz ground beef 1 T flour 2 beef stock concentrates 1/2 cup white cheddar cheese Wash and Dry Produce Dice potatoes into 1/2" pieces. Strip Thyme leaves from stem, roughly chop leaves Trim and peel and halve arrot lengthwise; slice crosswise . into 1/4" think half-moons. finely dice celery Have, peel and finely chop onion Place potatoes in a med pot with eough salted water to cover by 2". Bring to a boil and cook til tender, 15-20 minutes. Draoin and return potatoes to pot. Mash with sour cream, 2 T butter and 1 t chopped thyme til smooth and creamy, adding splashes of water as needed. Season grenerously with salt and peper Keep covered off heat until ready to serve. while potoates cook, heat a drizzle of oil in an oven proof pan over medium-high heat. Add carrots; season with salt and pepper. Cook stirring unti lslightly softened, 203 minutes Add celery, onion and a large drizzle of oil. Season with saltand pepper. Cook, sitrrring until veggies are just tender, 57 minutes Stir in garlic powder and 2 t chopped thyme; cook until fragrant...30 seconds. Cook Feef. Add beef to pan with veggies. Season with sale and pepper. Cook, breaking up meat into pieces, until browned and cooked through 4-6 minutes. Add otmato paste and flour; cook, stirring til thoroughy combined 1 minute. Gradually pour 1/2 cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thck. 1-2 minutes. Turn off heat. Taste and season with salt and pepper. Top beef filling wiyth mashed potatoes in an even layer, leaving a 1" border around edge of pan. Evenly sprinkle with cheddar. Broil until browned 3-4 minutes. WARCH CAREFULLY TO AVOID BURNING Serve directly from pan

KITTY BUCHAN'S OATMEAL COCONUT COOKIES

1 cup brown sugar 1 cup granulated sugar 1 cup shortening 2 eggs 2 cups flour 1 t. baking soda 1 t. baking powder 1/2 t salt 2 cups old fashioned oats 1 cup chopped pecans 1 cup coconut 1 t. vanilla PREHEAT OVEN TO 350 Cream sugars and shortening. Add eggs and mix well. Sift together flour, soda, powder, and salt. Add to mixture. Add remaining ingredients and mix well. Roll into walnut-size balls. Bake on ungreased cookie sheet approx 8-11 minutes Allow to sit on cookie sheet for maybe 1 minute after removing from oven and then remove to cooling rack.

the Magical Three Packet roasts

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• 3–4 lb. chuck roast
• 1 large yellow onion, cut into wedges
• 1 packet Italian-style dressing mix
• 1 packet ranch dressing mix
• 1 packet brown gravy mix
• 2 cups water
• Salt and pepper to taste

INSTRUCTIONS

1. Season the meat with salt and pepper on both sides and pat it in.
2. [Optional step] Over medium-high heat, sear the meat on all sides in some oil until browned.
3. Transfer to a 6 qt. slow cooker and add in the onion wedges.
4. Stir the packet contents into the water until completely dissolved. Pour the gravy over the meat.
5. Cover and cook on low for 8 hours or high for 4 hours.
6. Dish and serve hot.
7. Enjoy!
8. PERFECT WITH MASHED POTATOES  You can shred the beef so slice it.

Three packets – For this recipe, I used a 0.7 oz. packet of Good Seasons Italian salad dressing and recipe mix, a 1 oz. packet of Hidden Valley seasoning and dry mix and a 0.87 oz. packet of McCormick brown gravy mix.

Season generously – Pat the beef dry with paper towels beforehand. Season your pot roast thoroughly on both sides with salt and pepper, making sure to pat the seasonings in so they adhere. I like using coarse sea salt because it’s more forgiving than your average table salt and you can be as generous as you like with it.

Sear the meat – Searing the meat before putting it in the slow cooker is one of the best ways you can get a juicy, flavorful pot roast. This step is optional but is highly recommended! Sear the roast for about 5 minutes per side until nicely browned.

Slow cooker – For big roasts like these, you need at least a 6 qt. slow cooker to fit everything. I particularly like this brand because I can sear my roasts in the insert itself and skip washing another pot.

Gravy – You can cook it down the gravy over the stovetop or by using a cornstarch slurry. This is my preferred method of thickening things and I always have some cornstarch handy specifically for thickening soups, stews, gravy, or sauces. It’s the most efficient and easiest way to thicken things.

GARLIC BUTTER STEAK AND POTATOES SKILLET – A Satisfying One-Pan Dish

 https://recipess.website/garlic-butter-steak-and-potatoes-skillet-a-satisfying-one-pan-dish/?fbclid=IwAR2ilZIXfx0PzJsFDpUzk_c9dxVkFYbgwwUJeMRUphrmFzt7Zops4twzrEc

If mom sent this recipe to you to try, you will want to make it this week!  So quick, easy, flavorful...and perfect for gluten and non dairy diners at your table!  I'm saving this for a dinner with my neighbors.  Yesterday, I cut up red potatoes...and it was the bomb diggity! haha Thanks, Mom!

INGREDIENTS LIST:

For the Steak and Potatoes:

1.5 Lbs.Of sirloin steak, thinly sliced.

1 pound baby potatoes, halved.

2 Tbsp.Of olive oil.

Salt and freshly ground black pepper, to taste.

1 Tsp.Of paprika.

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

4 cloves garlic, minced.

1/4 Cup.Of fresh parsley, chopped (for garnish).

For the Garlic Butter Sauce:

4 Tbsp.Of unsalted butter.

4 cloves garlic, minced.

1 Tbsp.Of soy sauce (for added flavor).

1 Tbsp.Of Worcestershire sauce.

1/2 Cup.Of beef broth.

INSTRUCTIONS:

1. Preparation:

Set the temp in your oven to 400°F (200°C). Place a large ovenproof skillet or cast-iron skillet on the stovetop over medium-high heat.

2. Season the Steak and Potatoes:

In a large mixing bowl, combine the thinly sliced sirloin steak and halved baby potatoes. Drizzle with olive oil and season generously with salt, freshly ground black pepper, paprika, dried thyme, dried rosemary, and minced garlic. Toss to coat the steak and potatoes evenly with the seasonings.

3. Sear the Steak and Potatoes:

Place the seasoned steak and potatoes in the preheated skillet. Allow them to cook without stirring for a few minutes until the steak gets a nice sear on one side. Then, flip the steak slices and continue cooking for an additional 2-3 minutes until they are browned on both sides.

4. Make the Garlic Butter Sauce:

In the same skillet, push the steak and potatoes to the sides to create space in the center. Melt the unsalted butter in the center and add minced garlic. Sauté the garlic briefly until it becomes fragrant. Then, stir in the soy sauce and Worcestershire sauce.

5. Add Beef Broth:

Pour in the beef broth, stirring well to combine all the flavors. Let the mixture simmer for a few minutes until it thickens slightly, creating a rich and savory sauce.

6. Roast in the Oven:

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the potatoes are tender and the steak reaches your preferred level of doneness.

7. Garnish and Serve:

Remove the Garlic Butter Steak and potato skillet from the oven. Garnish with chopped fresh parsley for a burst of color and freshness.

8. Serve Warm:

Serve this delicious one-pan meal directly from the skillet, allowing everyone to enjoy the savory steak, tender potatoes, and flavorful garlic butter sauce.

Geraldine Blazina TWICE STUFFED POTATOES

 Bakelarge baking potatoes until done.

Scoop out inside of the potatoes keeping the shell intact

Mis potaotes with:

Butter (approx 1 stick per 6 potatoes)

Milk (just like mashed potatoes)

Parmesan Cheese (approx 3/4 can for 6 potatoes)

Restuff the potato shells

Put the shredded cheddar and paprika on top and boil

Heart Beef and Gnocchi (or red-skin potatoes) Soup

 Holy Cow...this soup was amazing.  I had saved the recipe from FB but afterward found another recipe for a soup I thought I'd make, even purchasing all the ingredients. But today I couldn't find the 2nd one and made the first.   SO glad I did since a red-based soup is not usually to my stomach liking.  This came from the Cooking Panda

I DECIDED TO USE THE RED-SKIN POTATOES VS THE GNOCCHI BECAUSE I REALLY DO LIKE THOSE POTATOES AND HAD THEM ON HAND.

INGREDIENTS

• 3 pounds boneless beef chuck roast, trimmed of fat
• 2 tablespoons vegetable oil, divided
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 1 stalk celery, sliced
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 teaspoons smoked paprika
• 2 tablespoons tomato paste
• 1/4 cup Cranberry Juice
• 4 cups beef broth
• 1 teaspoon soy sauce
• Pinch of red pepper flakes (optional)
• 1 bay leaf
• 1 tablespoon cornstarch
• 1 cup water
• 1 pound potato gnocchi (or peeled diced red skinnedpotatoes)
• 1 cup frozen peas
• 1/4 cup fresh parsley leaves, minced
• Salt & pepper to taste

 

1. Prepare the roast by patting it dry and trimming the fat. Then, cut into 1-inch pieces and season with salt and pepper.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven (or a large soup pot) until shimmering (1-2 minutes). Add half of the beef and brown on all sides. Transfer to a bowl using tongs and set aside. Brown the remaining beef cubes and move to the bowl along with any beef juices.
3. In the same pot, add the remaining tablespoon of oil. Stir in onions, carrots, and celery, cooking until softened (about 8 minutes).
4. Add garlic, thyme leaves, paprika, and tomato paste to the vegetables. Sauté for about 30 seconds or until the garlic is fragrant. Stir incranberry juice and deglaze the bottom of the pot to remove any browned bits.
5. Next, add the browned beef to the pot along with the beef broth. Stir the bay leaf to the soup, cover, and reduce the heat to medium/medium-low. Simmer for 1.5-2 hours, stirring occasionally, until beef & veggies are tender.
6. In a small bowl, combine cornstarch and water until dissolved. Slowly stir the mixture into the soup, followed by soy sauce, red pepper flakes, and gnocchi. Cook until gnocchi is done (3-5 minutes, depending on package directions).
7. Remove the bay leaf and stir in peas and minced parsley. Serve up hot with your favorite bread!

MG cinna-bon cinnamon rolls

These really remind me of Cinna-Bon cinnamon buns. There's something about the tender dough in this recipe that has to do with the cake mix that makes them so easy to roll out and the final product is closer to a cinnamon pastrythan a sweet bun.

Sweet Dough
2 1/2 cups warm water
2 tablespoons instant yeast
1 box yellow cake mix (1 pound)
2 cups bread flour
3 1/2 cups (approximately) all-purpose flour

Filling
1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon cinnamon

Glaze
2 cups confectioners' sugar
1 teaspoon pure vanilla
3 to 4 tablespoons milk

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on baking pan.

In a large mixer bowl, whisk together water and yeast and let stand 2-3 minutes.  Stir in cake mix and most of flours (retain some all-purpose). Knead with a dough hook until smooth and elastic, about 8-12 minutes, adding in more flour as required. Form into a ball, place in a lightly greased bowl.  Cover and let rise until doubled, about 30-45 minutes.

Gently deflate dough and remove from bowl.

On a lightly floured work surface, roll out to a rectangle of about 15 by 20 inches. For the filling part, spread the softened butter evenly over dough. Dust with sugar and cinnamon. Roll out into a log and cut in one inch slices. Place the pieces in the pan. Cover lightly with a large plastic bag and let rise until almost doubled in size, 60-90 minutes or refrigerate for a cool rise, overnight.

Preheat oven to 350 F.  Bake until lightly browned (30 to 35 minutes and center seems baked (and not too mushy, otherwise continue baking, ensuring it does not dry out on the edges. You can lower the temperature and bake a little longer for even baking).

Cool slightly. Make glaze by whisking together ingredients until you have a thick but pourable or spreadable glaze. Drizzle over rolls.

Makes about 1 dozen large 

Empire's Lucy's Artesian Breadsusa

 2 t. Yeast

2 cups water

3 cups all purpose flour

2 T salt

combine and knead.  cover with cloth for 6 hours.

flour a Dutch Oven and place the dough in the pan.

Bake at 450 with lid on for 40 minutes. Remove the cover and bake 15 minutes more.

Cowboy Chopped Salad by Ree Drummond

 

1. https://www.foodnetwork.com/recipes/ree-drummond/cowboy-chopped-salad-3111102

Bacon and Tortilla Strips:

12 slices bacon, chopped

Vegetable oil, for frying

4 corn tortillas, cut into strips

BBQ Ranch Dressing:

1 cup mayonnaise

1/2 cup sour cream 

1/4 cup barbecue sauce 

1/4 cup chopped fresh flat-leaf parsley 

2 tablespoons chopped chives 

1 clove garlic, finely chopped 

Buttermilk, as needed to adjust the consistency 

Hot sauce, as needed 

Kosher salt

Salad:

1 head iceberg lettuce, cut into chunks and sliced

1 pint grape tomatoes, halved 

1 bunch scallions, sliced 

1 pound Cheddar, grated 

Pico de gallo, store-bought or homemade, recipe follows, for topping

Pico de Gallo:

12 Roma tomatoes (slightly underripe is fine)

3 yellow or red onions 

2 cups fresh cilantro leaves 

1 to 2 jalapenos, plus more if needed

1 lime 

Salt 

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2. For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
3. For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
4. For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.

Pico de Gallo:

1. Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
2. Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings